Chicken Coconut Curry

Chicken Coconut Curry

37 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Recipe by  Eliza

“Sauteed chicken breasts in a coconut curry sauce with vegetables, raisins, and apple. Absolutely delicious! Serve over rice.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large skillet over medium heat, evenly brown the chicken breast halves. Mix in carrots, celery, and onions. Cook and stir until vegetables are tender.
  2. In a small bowl, mix the curry powder and flour with hot water. Blend in coconut milk, forming a thick paste.
  3. Mix curry powder paste, remaining coconut milk, raisins, and apple into the skillet. Thoroughly coat chicken with the mixture. Cover, and reduce heat. Simmer 30 to 45 minutes, until chicken is no longer pink and juices run clear.

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Reviews (37)

Rate This Recipe


I loved this recipie, the raisins added such a nice sweetness to it, set off by the veggies. I added lots more veggies (whatever I found in the fridge worked for me) and I served over basmati rice. It was delicious and a great one pot meal. It would also be easy to slice up the chicken and throw it into the curry that way, that would also speed up the cooking time. Enjoy!



Just returned from French Polynesia, where we had this dish w/out the raisins, apples and carrots. Also used boneless chicken breast chopped into cubes and the whole can of coconut milk. While cooking the chicken, add some curry and salt to give flavor. With this modification, the dish was identical to what we loved on our vacation. Serve w/ a rounded mound of white sticky rice.



I used boneless skinless chicken breasts and I added 1 russet potato and 1/2 head of cauliflower. I cut the onions into quarters and chopped all the veggies into large chunks. I served this with jasmine rice and we loved it. My only issue was the ammount of curry... I was using homemade cury from India and 2 T was WAY too much for me. 1 would have been fine. Overall- I think this dish relies heavily on the quality of the curry mix you use. It was easy and tasted great once I figured out the correct amount of curry to use.

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Amount Per Serving (6 total)

  • Calories
  • 310 cal
  • 16%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 23.7 g
  • 8%
  • Protein
  • 30 g
  • 60%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 124 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Indian Chicken Curry I


next recipe:

Michelle's Coconut Chicken Curry